If there’s one thing I love, it’s a big steaming bowl of hardy soup on a cold day. Making soup is a simple task, especially with the aid of a few pantry ingredients, and some rotisserie or cooked chicken. This 5-ingredient soup recipe is so full of flavor and bubbling with cheesy chicken and beans that it will make you scramble for another bowl. The broth of the soup is prepared with a can or jar of enchilada sauce that sets the tone for a delectable Mexican meal.
Enchilada sauce in the can is a game changer, especially if you don’t want to fuss with dried chilies. There are so many good options these days, from mild to medium, to organic, or the old classics that you’ve been using for years. I have a Mexican spaghetti recipe that I used this same sauce to create a delicious dish, so if you’re on board with using store-bought items, and want to cut down on cooking time without compromising flavor, this one’s for you. The earthy notes from the sauce highlight the cooked chicken and tender white beans for a textural combination that’s naturally creamy.
This weather dictates a good bowl of soup and this recipe will make your entire family happy at mealtime. You can always double the batch and enjoy it again at lunchtime, or freeze the leftovers for another meal. Soup is definitely good simple food.
2 cups cooked shredded chicken
15 ounce can or jar red enchilada sauce, mild or medium
1 quart chicken broth
14 ounce can white beans, drained
10 corn tortillas plus more for dipping
1 1/2 cups white cheddar cheese, shredded
chopped cilantro, optional
- In a large saucepan, or Dutch oven, add cooked chicken, enchilada sauce, broth and white beans. Place over medium heat and simmer for 15 minutes.
- Slice tortillas into squares and add to soup, along with 1 cup of cheese, stir. Simmer for 5 minutes.
- Ladle soup into bowls and top with a sprinkling of cheese, and cilantro, if desired. Enjoy!